At a recent dinner party, before we started eating, the usually decorous hostess had the kind of glint in her eye which brings fear to the staid palate. After half-heartedly offering to help in the kitchen, I wandered off to chat to the other guests and drink, only to later hear the words ‘Good Housekeeping’ ‘fifties’ and ‘mayonnaise’.
My salad choices for the blog have mostly been quite conservative, so I was grateful for the opportunity to try a combination of foods which have thus far only gladdened my heart separately.
This is from Ursel and Derek Norman’s Salad Days (1975), as featured on this blog in the summer. I decided tonight that I needed a salad, having spent the weekend eating nothing but crumpets, toast and pizza. It’s not an ideal diet, I fully concede, but dear lord, the closest I can get to fruit and veg when I’m that hungover is Lucozade Orange. So salad tonight. I wanted cheap and easy, and this with its limited ingredients fitted the bill nicely. Here’s the lovely seventies illustration and instructions:
Final soup for January. This time from Ma Cuisine by Auguste Escoffier, published by Paul Hamlyn in 1934. (I am becoming very proficient at locating the recipes in this long book which do not require meat jelly or double cream!)
This is the second version given, the first being just boiled, puree’d peas with a little stock added. I was attracted to the idea of eating something summer-y, as it’s been so effing cold over the last week.
Picked up this book in Oxfam recently – it’s from 1977, published by Fontana, called Salad Days by wife and husband team Ursel (recipes) and Derek (illustrations) Norman. It’s the illustrations and general design that convinced me to buy it – it’s saturated with jaunty drawings of the food and preparation process, eccentrically coloured in, with a double-page spread for each recipe. Sometimes the recipes are supported by diagrams/ drawings – arrows pointing from one ingredient to the next, helping the cook understand how they should be combining the various bits and pieces. Or at least that’s the idea – I found them a little too whimsical to be practical. Basically, this book is the polar opposite of the last I cooked from, the densely packed, illustration light Francatelli’s Cook’s Guide. No haphazardly coloured in pictures of coleslaw for him!
Posted in 1970s, Ursel and Derek Norman
Tagged bell pepper, black olives, dill, lettuce, olive oil, onion, string beans, tarragon, tomato, tuna, white wine vinegar